Preheat oven to 200?C.

Lightly dust a flat oven/baking tray with plain flour.

Thoroughly sift self-raising flour into a large mixing bowl.

Using your fingertips, rub the butter into the flour until mixture resembles breadcrumbs.

Make a well in the centre of mixture. Add 1 cup of milk, mix with a blunt/butter knife until mixture forms a soft dough. Add more milk if required. Turn onto a lightly floured surface (kitchen bench), knead gently until smooth. Do not over knead the mixture!

Pack dough into a 2cm thick round baking tin. Using a 5cm (diameter) cutter, cut out 12 rounds. Press remaining dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, placing each 1cm apart. Sprinkle tops of scones with plain flour. Bake for 20 minutes or until golden and well risen.

Transfer to a wire rack. Serve warm with whipped cream and jam of choice (strawberry).